Shrimp and Benne Seed Tartlets

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 8 Minutes


1 pound unpeeled, medium-size fresh shrimp
3 cups water
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
2 teaspoons Creole seasoning
1/3 cup diced celery
2 tablespoons thinly sliced green onions
Garnish: thinly sliced green onions


Prepare and bake Tartlet Shells.

Peel and devein shrimp. Bring water to a boil; add shrimp. Cook 3 to 5 minutes or until shrimp turn pink; drain. Coarsely chop shrimp, and pat dry with a paper towel.

Stir together mayonnaise and next 4 ingredients in a large bowl. Add shrimp, celery, and 2 tablespoons green onions.

Fill each Tartlet Shell with 1 heaping tablespoonful shrimp salad. Garnish, if desired. Serve immediately.

Make Ahead: Tartlet shells can be baked up to 24 hours ahead. Store in an airtight container.

Christmas With Southern Living,

Oxmoor House

June 2006
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